Spaghetti Sauce (aka: Red Gravy)

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• 5 (28 ounce) cans crushed tomatoes (i use furmano brand)
• 2 quarts water
• 1 -2 lb fresh sweet italian sausage (hot sausage may be used too, depending on taste preference)
• 1 -2 lb fresh lamb neck bones
• 1 tablespoon fresh minced garlic
• 1 tablespoon olive oil
• salt & pepper
• 2 -3 teaspoons garlic powder
• 2 -3 teaspoons parsley flakes
• 2 -3 teaspoons crushed basil
• 2 -3 teaspoons dried oregano

Recipe

• 1 in a large dutch oven or 8 quart pot. briefly cook garlic and olive oil.
• 2 place fresh sausage and neck bones in pot.
• 3 add desired amounts of salt and pepper to meats.
• 4 add enough of the 2 qts. of water to cover meats in the pot, (not all of the water may be used). cover and cook on low-medium for at least an hour. do not allow water to boil; this will toughen meats.
• 5 add the crushed tomatoes to the pot and stir. begin with 4 cans and add the last can according to desired thickness, remembering that sauce will thicken as it cooks.
• 6 add spices, again according to taste, and stir. more may be added as sauce cooks.
• 7 stir frequently and keep on low to medium heat, making sure sauce never boils. continue to cook for at least 4 hours; sauce may cook longer if desired.
• 8 homemade or store-prepared meatballs may be added to pot.
• 9 serve over pasta, raviolis, or as a base to lasagnas and zitis.